Indian Chili Chicken With Onions Food

INDIAN CHILI CHICKEN

Steps:

• Add vegetable oil to a depth of 1-2 inches in a pot; heat on medium-high heat.
• Cut chicken breast fillets into bite-sized pieces.
• Combine chicken, chili powder, and five tbsp of ginger-garlic paste in a bowl.
• Mix well while lightly covering mixture with the 1/2 cup of flour; chicken pieces should be fully covered with flour. Set aside.
• Add about 1/4 cup of vegetable oil to the wok and heat on medium-high.
• Add sliced onion, sliced peppers, and two tbsp of ginger-garlic paste to wok; stir occasionally ensuring the vegetables are coated in oil.
• By now the oil in the pot should be heated (carefully test with a single drop of water). Gently submerge the chicken pieces, covering the bottom of the pot. Once bubbling settles down remove the pieces onto a plate with paper towels. Repeat until all the chicken is cooked. Be sure not to overcook the the chicken. Pat the remaining oil from the chicken with a paper towel.
• The vegetables in the wok should be softened. Add the chicken, a few shots of soy sauce, sweet chili sauce, and salt. Mix well for a minute or two.
• Serve with rice and naan and top with cilantro. Yumm!

KOLKATA CHILLI CHICKEN

Steps:

• MARINADE:.
• Note: You'll need to marinate the chicken for at least 30 minutes. Marinating it for longer (up to 24 hours) will increase its flavour.
• Mix all the marinade ingredients together and set aside. Heat 1 tbsp oil in a heavy-based pan and fry the onion over a medium heat for 5 mins until softened, but not coloured. Remove from the heat, cool and combine with the marinade in a large bowl. Add the chicken and stir to coat. Cover and marinate in the fridge for at least 30 minutes.
• Heat the remaining oil in the pan. Tip in the chillies and white pepper, and fry over a low heat for 1 minute Add the chicken pieces along with the marinade, then fry for 10 minutes until the chicken is cooked. Top with the spring onions and serve.

INDIAN CHILI CHICKEN WITH ONIONS

Steps:

• Heat oil in a wok; put in onions and fry until they are caramelized, stirring every so often.
• While the onions are caramelizing, cut the chicken into bite size pieces.
• Coat each piece with cornstarch.
• Add ginger and garlic to onions and fry some more.
• When the onions, ginger and garlic are done, push them up to the sides of the wok to make room for the chicken.
• Add chicken pieces to the hot oil.
• Fry until the chicken is brown and has crispy bits on the edges.
• Stir onion mixture from the wok sides into the chicken.
• Add green chilies and green onion.
• Stir around just enough to warm the chilies and green onion.
• Push the chicken mixture to the upper sides of the wok to keep it crispy as you make the sauce.
• Mix together water, sugar, 2 teaspoons cornstarch, soy sauce in a small bowl.
• Throw it into the centre of the wok.
• Remove from heat and stir sauce until thickened.
• Mix well with chicken and onions.
• Serve with plenty of steamed rice, broccoli and beer.

INDIAN-STYLE CHILE CHICKEN

Steps:

• For the chicken, combine the chicken, red chili powder, white pepper, soy sauce, vinegar, ketchup, garlic-ginger paste and salt in a bowl and mix well. Let stand 10 to 15 minutes. Add the cornstarch and egg and mix well. Heat oil in a large skillet or deep-fryer to 325 to 350 degrees F. Fry the chicken until golden brown.
• For the vegetables and sauce, heat the oil in a skillet or wok over medium-high heat. Add the red onions, green onions, ginger, garlic, chiles and bell pepper. Saute for a few seconds. Add the broth and bring to a boil. Add the sugar, red chili powder, salt, white pepper, soy sauce and ketchup and mix well. Add the fried chicken. Cook, stirring, until chicken is coated with the sauce.
• Combine the cornstarch with 1/2 cup water and mix well. Add to the sauce, stirring constantly to prevent lumps. Cook for 2 to 3 minutes. Serve hot, garnished with green onion tops.